Waffles remind me of my childhood. I liked to eat them with strawberry or peach jam and when I became vegan I didn’t think twice and bought a waffle maker to make them at home, as vegan waffles are not easy to find.

At first we bought a square waffle maker and now we have a round one. They both work the same, but the round waffles are bigger, I’d say almost twice as big.



  • 2 tazas de harina de trigo integral (240 g)
  • 1/4 taza de azúcar moreno, de caña o de coco  (45 g ó 4 cucharadas)
  • 1 cucharada de levadura química
  • 1/2 cucharadita de sal
  • 1 y 1/2 tazas de leche vegetal sin endulzar (375 ml), yo usé leche de soja
  • 1/3 taza de aceite (85 ml), yo usé aceite de coco derretido
  • 2 huevos de lino
  • 2 cucharaditas de extracto de vainilla, opcional


  1. Mix the dry ingredients in a bowl ( flour, sugar, yeast and salt) and stir until well integrated.
  2. Add the rest of the ingredients (milk, oil, eggs flax and vanilla extract) and stir again until smooth.
  3. Preheat a waffle iron according to the manufacturer’s instructions. When hot, add a little oil (depending on the waffle maker oil is optional).
  4. Pour the batter into the waffle maker and cook for about 3-5 minutes or until browned (see notes).
  5. Serve with your favorite toppings. I tossed in fresh blueberries, pistachios, and maple syrup.
  6. Store leftovers in an airtight container in the fridge for about 3 days or in the freezer for 1 month.


  • Each waffle maker is different so cooking time may vary, just follow the instructions. They also have different heat settings, use one or the other depending on how you like your waffles. According to my waffle maker, if you make them at a low temperature, the waffles come out less golden and crispy. I like my waffles crispier and more golden, so I cook them on a high setting.
  • The amount of batter you need to add depends on the size and shape of your waffle maker. If you use a square waffle maker, you will have to add less batter and you will get more waffles (I would say double).
  • If you want perfect waffles you have to distribute the batter to fill more or less the entire surface, if not, just pour the batter onto the surface of the waffle maker and it will flatten it for you.
  • If you don’t use freshly made batter it will thicken, it’s normal, just add a little more milk. You can keep it in the fridge for about 2 days.
  • If you don’t have a waffle maker, you can also use oven waffle tins, although since I’ve never used them I wouldn’t be able to tell you the temperature or cooking time, I guess in the mold instructions they will give you some suggestions.
  • If you don’t have a waffle maker or waffle tin, don’t worry, you can make delicious vegan pancakes with this dough, just mix the ingredients and follow our recipe from vegan pancakes from step 3.
  • You can substitute the sugar for any other sweetener. These waffles are not very sweet because it is an American recipe, but they are usually eaten with syrup, jam or other sweet things, so there is no need to add more sugar. I recommend that you taste the batter before cooking the waffles and add more sugar if necessary.
  • Nutrition information does not include toppings. Round waffles are very large, so I have divided the nutritional information by 6 (half a waffle per person).
  • Recipe inspired by All Recipes.
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